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Chicken Marsala Sauce Recipe

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4.6 from 35 reviews

This Chicken Marsala Sauce recipe features a rich and flavorful mushroom-infused sauce made with Marsala wine, perfect for drizzling over pan-fried chicken, pasta, or vegetables. It combines butter, baby portabella mushrooms, shallots, and a touch of chicken stock to create a decadent, slightly sweet sauce that enhances any dish.

Ingredients

SAUCE INGREDIENTS

  • 4 tablespoons butter, divided
  • ½ pound cleaned and thinly sliced baby portabella mushrooms
  • 1 shallot, minced
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour
  • ⅔ cup Marsala wine
  • ⅓ cup chicken stock

Instructions

  1. Heat Butter: Heat 3 tablespoons of butter over medium heat in a medium-sized skillet until it foams.
  2. Sauté Mushrooms and Shallots: Stir in the mushrooms, minced shallot, and salt. Simmer the mixture until the liquid evaporates and the mushrooms begin to brown, about 15 minutes.
  3. Cook Flour: Stir in the all-purpose flour and cook while stirring continuously for about 5 minutes to remove the raw flour taste.
  4. Add Liquids and Reduce: Pour in the Marsala wine and chicken stock. Cook the sauce, letting it reduce by half to concentrate the flavors.
  5. Finish Sauce: Remove the skillet from the heat and swirl in the remaining 1 tablespoon of butter until melted and the sauce is glossy.
  6. Serve: Drizzle the sauce over cooked chicken, pasta, or vegetables as desired.
  7. Make Ahead Tip: Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, thinning with a splash of wine or chicken stock if needed.

Notes

  • Use baby portabella mushrooms for a rich, meaty flavor; cremini or button mushrooms can be substituted if unavailable.
  • Make sure to cook the flour thoroughly to avoid a raw flour taste in the sauce.
  • If Marsala wine is unavailable, dry sherry or a mix of white wine and a splash of brandy can be used as substitutes.
  • The sauce thickens as it cools; reheat gently and add liquid if it becomes too thick.
  • This sauce pairs beautifully with pan-fried or sautéed chicken breasts and can also be served over pasta or steamed vegetables.

Find it online: https://hotsavors.com/chicken-marsala-sauce-recipe/